Turkey with Herbed Gravy
  • 12lb fresh turkey
  • 3 garlic clovessmashed
  • 1 onioncoarsely chopped
  • 1 carrotcoarsely chopped
  • 1 applecoarsely chopped
  • 2tbsp extra-virgin olive oil
  • 2tbsp dried sage leaves
  • 2tbsp dried thyme leaves
  • 2tbsp dried rosemary leaves
  • 1tsp sea salt
  • 1tsp ground black pepper
  • 3cups low-sodium chicken broth
  • 1/4cup all-purpose flour
  • 1/2cup dry white wine
  1. Preheat oven to 350 F. Remove giblets and neck from turkey; set aside. Rinse turkey inside and out with cold water. Pat dry, then place on a rack in roasting pan. Tuck garlic, onion, carrot, and apple inside cavity. Coat turkey with oil; sprinkle with seasonings and rub in. Bend and tuck wings under body and loosely tie drumsticks together.
  2. Roast for 3 to 3 1/4 hours, or until an instant-read thermometer inserted into thickest part of thigh reads 180 F.
  3. While turkey is roasting, place giblets and neck in saucepan with broth. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, for 30 minutes. Discard neck and giblets, reserving broth.
  4. Transfer turkey to platter and tent with foil. Let rest at least 20 minutes before carving. Meanwhile, to make gravy, spoon out and discard most of the fat from roasting pan, leaving behind about 3 to 4 Tbsp fat. Place roasting pan over medium heat. Whisk in flour until evenly mixed. Gradually whisk in wine, then reserved broth. Simmer, stirring occasionally, until thick, about 10 to 15 minutes. Transfer to gravy boat and serve with turkey.
Recipe Notes

Per serving: 323 calories; 65 g protein; 13 g total fat (4 g sat. fat); 2 g total carbohydrates (0 g sugars, 1 g fiber); 341 mg sodium